Kung Pao "Chicken"

This recipe is designed for two servings, and it's quick and easy to prepare in approximately 30 minutes. You can add chicken instead of tofu or any meat of your choice. You can adjust the number of dried red chili peppers to suit your spice preference.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine the tofu cubes with 1 tablespoon of soy sauce and ½ teaspoon of cornstarch.

Step 2

Gently toss to coat the tofu evenly.

Step 3

Let it marinate for about 10-15 minutes.

Step 4

In a separate bowl, whisk together the sauce ingredients.

Step 5

1 tablespoon soy sauce, ½ tablespoon rice vinegar, ½ tablespoon sugar, ½ teaspoon cornstarch, and 1 tablespoon vegetable broth or water.

Step 6

Set aside.

Step 7

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.

Step 8

Add the dried red chili peppers and stir-fry for about 30 seconds until they become fragrant. Be cautious not to burn them.

Step 9

Add the marinated tofu cubes and stir-fry for 2-3 minutes until they are lightly browned.

Step 10

Add the minced garlic, minced ginger, and diced bell peppers (if using). Stir-fry for another 1-2 minutes until aromatic.

Step 11

Pour in the sauce mixture and continue to stir-fry for 2-3 minutes until the sauce thickens and coats the tofu and vegetables evenly.

Step 12

Add the roasted peanuts and chopped green onions. Stir everything together for an additional minute.

Step 13

Remove from heat and transfer to a serving plate.

Step 14

Serve your Vegetarian Kung Pao "Chicken" for 2 with steamed rice, and enjoy!